St Petersburg Country Club Res
Last inspected: Apr 14, 2026
67
Score
Going back to 2022, St Petersburg Country Club Res has nine inspections in the public record. St Petersburg Country Club Res was last inspected on Apr 14, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up three times.
The city-wide average sits at 77, which St Petersburg Country Club Res' 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at wait station in dining room used as dump sink
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. Outdoors next to ice machine **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
67
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. 6lb can of tomato paste is dented at seam. Visually observe operator discard item. Stop sale not warranted. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed ice on items. Rechecked temps a. sliced tomatoes (52F - Cold Holding); 44f b. sliced cheese (52F - Cold Holding); 44f c. cooked onions (53F - Cold Holding) 45f **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to Y-splitter at mop sink without vacuum breaker.
29-42-4
Intermediate - Handwash sink in warewashing area does not have enough hot water pressure to properly wash hands. **Repeat Violation**
27-19-4
Basic - Carbon dioxide/helium tanks not adequately secured. In bar area. Operator secured tanks. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - In-use tongs stored on oven door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Located on cooks line. **Repeat Violation**
22-08-4
50
Apr 4, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. 1 raw egg cracked in walk-in cooler. Observed operator discard cracked egg. Stop sale not warranted. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1055am walk-in cooler at 11:00am. Operator placed items in ice bath. Rechecked temps. a. sliced cheese (47F - Cold Holding) 38f b. cooked pasta (46F - Cold Holding); 38f c. french onion soup (45F - Cold Holding) 36f From bar area. a. 10 butter packets (77F - Cold Holding) Operator discarded butter packets. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink in warewashing area does not have enough water pressure to properly wash hands.
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored inside bowl of hand wash sink in warewashing area. Operator removed container. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area. Ran hot water for two minutes max temp 80f. **Repeat Violation**
27-16-4
Basic - Clean plates stored next to handwash/food preparation sink exposed to splash in bar area.
24-27-4
Basic - Ambient air thermometer not located in the warmest part of the walk-in cooler. Operator placed thermometer near door. **Corrected On-Site**
05-11-4
Basic - Carbon dioxide tank in bar area not adequately secured. Operator secured tank. **Corrected On-Site**
51-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven fan guard on cooks line soiled with food buildup.
22-08-4
45
Nov 8, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Jun 24, 2024
Routine - Food
No violations found.
100
Apr 24, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf a. Two 4lb cans of tuna are dented at seam. b. #10 can of corn beef hash **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from convection oven at 11:30am. Employee moved items to walk-in freezer. Re temp at 1209pm a. egg salad (51F - Cold Holding); 44f b. chicken salad (51F - Cold Holding); 44f c. tuna salad (53F - Cold Holding) 47f d. cooked shrimp (53F - Cold Holding) 45f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 1 raw shell egg stored with cracks or broken shells in reach-in cooler on cooks line. Operator discarded egg. Stop-sale not warranted. **Corrected On-Site** **Warning**
01B-14-4
Intermediate - Spray bottle on top of dishmachine containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area is blocked by cart and floor fan. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Basket inside bowl of hand wash sink at bar. Operator removed basket. **Corrected On-Site** **Warning**
31A-11-4
Basic - 1 yellow fin tuna processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded fish. Stop-sale not warranted. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored on shelf above reach-in cooler across from convection ovens. **Warning**
12B-07-4
Basic - Ice buildup in ice cream reach-in freezer. **Warning**
14-69-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Old label stuck to metal food container after cleaning on shelf across from three-compartment sink. **Repeat Violation** **Warning**
16-46-4
Basic - Reach-in cooler across from fat-fryer shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour on shelf in prep area not labeled. **Warning**
02D-01-5
29
Jan 12, 2024
Routine - Food
2 critical violations. 5 major violations. 23 minor violations.
View 30 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar
35A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line over stove on cook line
29-34-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grills surface soiled. Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by baking sheet. Hand sink in dishwashing room blocked by bucket, removed **Corrective Action Taken**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Wait station
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fans on cook line soiled Hood filters soiled Cooler gaskets soiled on cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass in chest cooler at bar
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected
25-06-4
Basic - Stored food not covered. Ice cream in chest freezer
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over chicken salad in walk-in cooler
08B-17-4
Basic - Waste line missing at soda gun holster. Behind bar over drink ice
29-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in baking powder **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Dry storage shelves
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna on cook line
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp DM at bar not reaching proper temperature for sanitation
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep table on cook line
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Food stored on floor. Boxes of food on floor in walk-in freezer Cooking oil on floor in dry storage
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handles
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
14
Jun 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in prep area
14-01-5
95
Dec 16, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop on cooks line removed **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on oven handle were removed **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Both bar coolers
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Under 200 ppm on cooks line. Bucket was remade 400ppm **Corrected On-Site**
21-08-4
78
Frequently Asked Questions
When was St Petersburg Country Club Res last inspected?
The most recent health inspection at St Petersburg Country Club Res on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at St Petersburg Country Club Res?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at St Petersburg Country Club Res.
How does St Petersburg Country Club Res compare to other restaurants in St. Petersburg?
St Petersburg Country Club Res most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has St Petersburg Country Club Res' inspection record improved over time?
Results have been roughly steady. Inspections at St Petersburg Country Club Res have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at St Petersburg Country Club Res means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is St Petersburg Country Club Res inspected?
Based on the inspection history on file, St Petersburg Country Club Res is inspected around three times per year on average.
Nearby Restaurants